The Food & Beverage Issue
Bon Appetit, Lehi!
It is officially Fall in Lehi & Saratoga Springs! With that brings cooler weather, cozy sweatshirts, snuggly blankets, quiet evenings sitting by the fire, and our personal favorite–comfort food! Welcome to the Food and Drink Edition!
We’re not exaggerating when we say that we are publishers and parents first, and foodies a close second. So when autumn weather starts knocking on the door, we’re sure to answer by com forting our bellies with the best food and drink that our great community has to offer. From pumpkin spiced flavored everything, to hot bowls of soups, pastas and plates of hearty bread and desserts, the joys of eating are year round but most definitely amplified in the fall and winter months.
Come along with us as we food crawl our way through Lehi’s greatest eating pit stops–some new and some that have been around for generations, like Lehi Bakery and their infamous square donuts. We also pay homage to some homemade, tried and true holiday recipes that you can’t go without this season.
In addition, we kick off giving season by introducing you to Tabitha’s Way–a local, nonprofit food bank dedicated to providing food assistance to Utah families. Because we all deserve full and happy bellies, as well as the opportunity to serve our neighbors.
Food is the universal language, the common ground we all have to gather together, serve together, laugh and cry together, and eat together. We hope you enjoy reading this delicious edition of Lehi City Lifestyle, with your favorite drink in hand.
With Love,
ABBY PURCELL, PUBLISHER
@LEHICITYLIFESTYLE
October 2025
PUBLISHER
Abby Purcell | abby.purcell@citylifestyle.com
EDITORIAL COORDINATOR
Ashley Peterson | ashley.peterson@citylifestyle.com
STAFF PHOTOGRAPHERS
Eli Hansen | eli@hivalley.com
Jessica Gilbert | jessicagilbertphotos@gmail.com
CONTRIBUTING WRITER
Michelle Hubbard
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Josh Govero
LAYOUT DESIGNER Meredith Wilson
QUALITY CONTROL SPECIALIST Marina Campbell
Proverbs 3:5-6
Hair wash questions... ANSWERED!
Tips from the PROS at
How often should I wash my hair?
This totally depends on how much oil you produce. Everyone will be different! We recommend going as long as possible. If you currently go 2 days, try 3. If you go 5 days, try 6. Give your scalp a month or so to adjust, and then try adding another day. You’ll know when you reach your limit.
How do I wash my hair?
1. Apply your shampoo throughout your entire scalp. Scrub vigorously, with your finger tips (not nails).
2. Run the shampoo gently down through the ends, no need to scrub; the cuticle layer is fragile and this creates unnecessary roughness. Rinse well.
3. Apply your conditioner mid shaft to ends, clip up and keep as long as possible before rinsing. Avoid conditioner on your roots as it will weigh your hair down and make your scalp greasy faster.
4. Rinse well preferable with cool water.
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How can I push wash day longer?
Dry shampoo! Use it once or twice a week, but don’t over do it. Use when your hair starts looking greasy and flat. Tip: On wash day, wear a hat or style your hair in a pony, braid or cute bun. Also, wear it up at night to help your style last.
What shampoo/conditioner should I use?
It depends on your hair type, but look for shampoo and conditioner without parabens or sulfates — they can irritate skin and dry out your hair. Our personal favorite is Kevin Murphy’s Hydrate Wash and Rinse!
What if I have dandruff?
There is a big misconception with dandruff. Dandruff is a condition that a person is born with. It’s a sticky, yellow like substance that smells like sulfur. There is a very small percent of the population that actually has it. Most people have “dry scalp”. Using a dandruff shampoo can actually be a negative, if you don’t need it. Try using a shampoo for hydration, don’t wash as often, and if it gets really bad, try a scalp serum specific for dry scalp.
How many washes should I do?
It depends how often you wash your hair. If you wash every 1-2 days (not that we condone this…lol) only wash your hair 1x or you’ll dry it out. If you wash every 3 days or more, it’s best to wash your hair 2x, to make it as clean as possible so you can hopefully push it more days.
Explain the benefits of a deep conditioner?
Deep conditioners provide 1 of 2 things: They can either add hydration or protein, depending on which one you choose. Protein is great for very damaged hair, to help rebuild the bonds. However, it can also make your hair brittle if you don’t actually need that and/or you use it too often. A hydrating mask is great if you feel your hair is dry, but don’t over do it. Too much hydration can get heavy and weigh your hair down. I suggest using a deep conditioner once every 4 washes or so should be enough to get the results you need.
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The Henna Studio at The Lehi Market
Children's Art Classes Saratoga Springs 4: Women's Outdoor Volleyball League Tournament in Saratoga Springs 5: Saratoga Springs Family Night Concert 6: Lehi Family Park 7: Sage Canvas
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ARTICLE BY ASHLEY PETERSON | PHOTOGRAPHY BY JESSICA GILBERT
Following in Tabitha's Way
Temporary Food Assistance Provided by the Community
Unexpected tough times that lead to food insecurity can occur to anyone, including us and our hardworking neighbors. Tabitha’s Way aims to provide temporary food insecurity alleviation to get people back on their feet, encouraging communities to take ownership of the problem of hunger. Tabitha’s Way was started 15 years ago in Spanish Fork by Wendy and Jody Osborne when Wendy noticed a need for a community food and clothing pantry, and has since expanded to Saratoga Springs and Pleasant Grove in partnership with
Mike Carter and Al Switzler. Tabitha’s Way is named in honor of Tabitha from the bible (Acts 9:36-41), who was known for doing good acts, such as providing food and making clothing for her community.
“‘Tabitha’s Way’ is a metaphor reminding us of the opportunity and responsibility to serve our community with love, just as Tabitha served hers.” The mission of Tabitha’s Way is to provide temporary food assistance, recommend resources for self-reliance through partnerships with other businesses, including heat and rental assistance, and help neighbors help neighbors.
Tabitha’s Way is in need of volunteers, especially in the West Lehi, Saratoga Springs, and Eagle Mountain area. Morning shift volunteers get everything ready for the day by stocking the pantry, cleaning and organizing. Afternoon and evening shifts volunteers work in the pantry, translating Spanish, showing a new client how to shop, distributing frozen food and produce, helping with carts, and stocking throughout the day.
Kara Smith, a representative for Tabitha’s Way, said, “Some volunteers have been with us since we opened, and many come the same day and time every week. It's just like a little family here, and we love interacting with the clients and hearing the success stories of how they are able to get back on their feet with our help.” The most impactful ways to help with Tabitha’s Way are to interact with the clients, and run food drives. “We always need food drives and monetary donations to keep us going.”
Kara said, “A lot of these families, they just need to get back on their feet. Maybe they had a car accident or a sick kid and need to pay off their hospital bills, or they’re a single parent going through a divorce and just can't afford to go grocery shopping right now. With Tabitha’s Way, they can put that money towards something else and get back on their feet. Most clients will come about four or six times, and they're able to stop coming out.” Get involved with Tabitha’s Way at TabithasWay.org and see the impact in real time.
Pumpkin Cuties
• Cutie Mandarin Oranges
• Celery Sticks
Peel the cutie mandarin oranges and cut celery sticks into 1-inch long sticks.
Cut each slice of celery into thirds or fourths and insert celery sticks into the center of the peeled oranges.
Oreo Spiders
• Oreos
• Candied Eyes
• Chocolate Chips
• Pretzel Logs
Break pretzel rods in half and stuff them into the Oreo cookies to form the spider legs. Melt the chocolate chips until smooth.
Use a toothpick to place the melted chocolate onto the Oreos where the eyes will go.
Immediately place the eye candies onto the melted chocolate. Place the Oreos in the fridge until the chocolate hardens.
cuterie SPOOK-
A SPOOKY SPIN ON THE CLASSIC CHARCUTERIE
ARTICLE BY SAVANNA JAGGEARS
PHOTOGRAPHY BY GREGORY JAGGEARS
Spook-Cuterie is a cutie Halloween snack for pre- or post-trick-or-treating. This spooky spin on the classic charcuterie board will excite the kids and provide a few nutritious nibbles before they fill up on too much candy. Whether you bring this to the school party or set it up while everyone gets in their costumes, fun MUMMY-ries will be made.
Nutter Butter Ghosts
• Nutter Butter Cookies
• White Melting Chocolate
• Mini Chocolate Chips
Instructions:
1. Gather together the items.
2 .Arrange and style according to your party aesthetic.
3. Add extra items, such as crackers, chips and cheeses.
Melt the white chocolate in the microwave in 15-second increments. Stir between increments until the chocolate is fully melted.
Dip the top of each cookie into the melted chocolate and place the coated cookie on wax paper to dry.
Press the mini chocolate chip to make the eyes and mouth before the chocolate dries.
Blackberry Bats
• Bat Shaped Cookie Cutter
• Blackberries
• Candied Eyes
Place the cookie cutter on the charcuterie board and fill with blackberries. Place candied eyes to make the eyes of the bat.
4. Fan out additional fruits and veggies.
5. Celebrate and make the days leading up to October 31st memorable!
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HOME OF THE SQUARE DOUGHNUTS
Lehi Bakery is Embracing the Past and Building for the Future
ARTICLE BY ASHLEY PETERSON PHOTOGRAPHY BY JESSICA GILBERT
Lehi Bakery was founded in 1969 by Arden Tuckett. His son, Brent, worked at the bakery growing up, and he and his wife Valerie, took it over in 1980. Originally, Lehi Bakery was primarily a bread
“If you have something really good, you want to share that with as many people as possible.”
shop, but it gradually became more of a doughnut shop. In 1989, Brent and Valerie came across a little square doughnut cutter at a yard sale. They started making square doughnuts for fun, and they just kept selling. Eventually, they changed the awning to say ‘Home of the Square doughnuts.’ Today, Lehi Bakery sells over a million square doughnuts a year.
In 2018, after decades of early mornings, Brent and Valerie wanted to retire, and David and Danielle Doty jumped on the opportunity to buy the bakery they loved visiting with their family. Their goals were to keep the community and family values while expanding Lehi Bakery’s reach, because they believe in the products and want to grow Lehi Bakery’s great reputation. David said, “It was a big change. I went from 9 to 5 in an office to going in at midnight and coming home at 9 a.m., covered in flour and oil.”
The Dotys are growing Lehi Bakery’s future by expanding the original location and adding new ones. “It used to be that if you didn’t show up by 10 a.m., the doughnuts were probably sold out. So we added fryers, mixers, and machines to help us process faster.”
The extra equipment meant the Dotys ran into a space issue with their 100-year-old, 2,000-squarefoot bakery. In 2023, they finished construction on an expansion that brought the bakery to 7,200 feet, and in 2024, they added a drive-through location in Saratoga Springs. Soon, the Dotys are opening Lehi Bakeries in Highland, Spanish Fork, and Heber. David says they’ve pursued expansion for two reasons: “One, expansion has let us grow our employees into new roles, rather than have them leave when they have nowhere to grow. Two, if you have something really good, you want to share that with as many people as
possible.” It’s important to the Dotys to expand in a high quality way. “We’re doing everything in our power to maintain and improve as we expand—better customer experience, better product consistency, better menus, great staff. In Highland, we’re launching from-scratch all-natural doughnuts. I think they’ll rival any in the country.”
Lehi Bakery has won the best in state bakery award for the last two years. The Dotys’ goal for Lehi Bakery is to stay in the conversation for the best doughnut shop in the country, and to not get complacent just because they’re winning awards and getting great feedback from the community. They want to push the envelope and be the best of the best. Their focus on serving the community, evidenced by serving doughnuts at the Lehi Rodeo, delivering free doughnut carts to elementary schools, bakery tours, and custom stickers and coloring pages they stock in the bakery for kids, shows their commitment to remaining true to the iconic 56-year-old institution.
Under the ownership of David and Danielle Doty, Lehi Bakery is continuing its legacy, building for the future while embracing the past. With a rich history in family-owned business and community-focused values, Lehi Bakery’s future is guaranteed to be sweet. David said, “It has just been the joy of a lifetime. I’ve loved every minute of it.”
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Stacked for Fall
THE SEASON’S BEST SANDWICHES
ARTICLE BY ANGELA BROOCKERD
PHOTOGRAPHY BY JANIE JONES
There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-to-make sandwiches strike the perfect balance between simple and sensational.
Savory Roast Beef with Horseradish Cream
INGREDIENTS
• 2 slices crusty bread (sourdough, ciabatta, French bread)
• 6 oz roast beef
• 2 slices provolone cheese
• 2 tbsp butter (for toasting)
• 2 ½ tbsp mayonnaise
• 1 tbsp horseradish sauce
• 1 tsp Dijon mustard
• Arugula
• Cherry tomato
• Caramelized onions
INSTRUCTIONS
Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.
Sweet & Spicy Grilled Chicken Sandwich
INGREDIENTS
• 1 grilled chicken breast
• 2 slices pepper jack cheese
• 2 slices cooked bacon
• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)
• A handful of fresh arugula
• 3–4 cherry tomatoes (halved)
• 1 tbsp garlic aioli
• 1 brioche bun (toasted)
INSTRUCTIONS
Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!
INGREDIENTS
• 3 oz goat cheese
• Fresh arugula
• ¼ cup caramelized onions
• 1 pear, thinly sliced
• Honey, to taste
• Butter for toasting the bread
• Rotisserie chicken breast thinly sliced
• Sourdough bread, buttered (optional)
INSTRUCTIONS
Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.
Honey Glazed Pear & Chicken Sandwich
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A Solid Reputation
ARTICLE BY MICHELLE HUBBARD | PHOTOGRAPHY BY ELI HANSEN
It’s about going just a little bit further in the smaller details.
Christian, the owner of Renvate LLC, is a Utah County native making a name for himself in the flooring business through his meticulous attention to detail. Flooring wasn’t where he started, though—his first steps into the home improvement world were in landscaping.
While Christian was taking on a large landscaping project at an apartment complex, a friend asked for help with flooring in one of the buildings. Christian volunteered, and something immediately clicked. He loved the work. For a few months, he and his friend partnered on projects before Christian branched out on his own to launch Renvate. Today, his company specializes in luxury vinyl planking (LVP), tile, laminate, and carpet installation.
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events
A SELECTION OF UPCOMING LOCAL EVENTS
OCTOBER 1ST - 31ST
Thanksgiving Point's Spooktober
Thanksgiving Point
Thanksgiving Point celebrates Halloween all month with Spooktober, where each venue hosts family-friendly frights for all ages. Pumpkin scavenger hunts, yard games, critter shows, daily costume parties, and themed activities and crafts are sure to get you in the Halloween spirit.
OCTOBER 3RD
Saratoga Springs Fall Festival
Shay Park | 5:00 PM
Come celebrate the change of the season and all the fun fall has to offer, with inflatables, a petting zoo, train rides, trick-or-treating, food trucks, a community fair and more! Reserve Inflatable Alley and petting zoo wristbands online.
OCTOBER 3RD - 18TH
The Mousetrap
Lehi Arts Center | 7:30 PM
The world’s longest-running musical comes to Lehi! The Mousetrap, a murder mystery play by Agatha Christie, opened in London’s West End in 1952 and is still running today! Come see the famous whodunit mystery with a twist ending performed by local artists.
OCTOBER 11TH
Big Jack Gives Back
The Outlets at Traverse Mountain | 10:00 AM
Big Jack Gives Back is a one-day FUNdraising event benefiting participating Alpine School District PTAs. Families can enjoy carnival games, face painting, magic shows, exclusive discounts and activities, and the opportunity to win a share of $30,000 in gift cards and prizes.
OCTOBER 18TH
Pink Paddle Rally
The Picklr Lehi | 12:00 PM
In honor of Breast Cancer Awareness Month, Project Koru, a nonprofit led by breast cancer survivor Emilee Krupa that aims to enrich the lives of young adult cancer survivors through community, is putting on a pickleball tournament! 100% of the funds raised will go directly to Project Koru, fueling life-changing adventure camps for survivors to move forward beyond cancer. Register at ProjectKoru.org/events.
OCTOBER 18TH
Scarecrow 5K
Ashton Gardens | 8:00 AM
Put on your costume for an exciting fall run, passing by creative scarecrows made by members of the community. Watch out, some of the scarecrows may be alive!
OCTOBER 24TH
Go West Conference
Weave HQ | 10:00 AM
The Go West Conference stands as a pivotal event in the tech industry, celebrated for commitment to innovation and empowerment of small businesses. This conference is a beacon for entrepreneurs and tech enthusiasts alike, offering a platform to explore groundbreaking ideas and forge meaningful connections. Don’t miss the opportunity to redefine your business approach and expand your professional network!
OCTOBER 25TH
Halloween Extravaganza
Lehi Legacy Center | 5:00 PM
'Monsters & Mayhem' takes over the Lehi Legacy Center! A night full of games, activities, trick-or-treating, music, storytelling, a spook alley, a magic show, and food trucks for the whole family to enjoy! Reserve tickets online or at the door, and download or pick up a picture for a coloring contest. Drop it off at the Legacy Center by October 22nd for prizes announced at the extravaganza!
OCTOBER 31ST
Trick or Treat Main Street
Lehi Historic Main Street | 4:00 PM
While you’re out having Halloween fun, don’t forget to come and trick or treat along Historic Main Street! Businesses and Lehi City will have booths beginning at Hutch’s Home Furnishings from 4-6 PM.
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How To Stay Festive And Healthy? Sure Thing
Halloween is typically filled to the brim with salt, sugar and carbs. It can be hard to stay on the nutrition wagon during spooky season, but there are plenty of fun ways to add a festive spin to favorite healthy dishes.
pumpkin FRUIT BOWL
With luck finding a melon or watermelon at the store, simply carve it like a jack-o-lantern and make the mouth large enough to have other sliced fruit emerging, such as cut pineapple, sliced grapes and apple chunks. Along the side, peel mini oranges and add a green stem to mimic pumpkins.
spooky CHARCUTERIE
These fan favorite boards can easily be kept healthy with some additions. Make any treat spooky with edible eyeballs. Adding them to a small snack such as mini bell peppers or grapes and strawberries is a fun way to stay on theme without sacrificing a healthy streak. Eyeball salami rolls also can be added, starting first with a green olive in the center, surrounded by a roll of mozzarella cheese and then surrounded by salami or even prosciutto.
stuffed PEPPERS
This fall staple easily can be incorporated into a fall gathering or Halloween night by carving jacko-lantern faces in orange peppers, and resuming a favorite recipe from there. Serving bread on the side? Use a skull or pumpkin shaped cookie cutter to re-shape it.
ghostly DIP
Hummus and pitas can be made scary in no time. Use a ghost shaped cookie cutter to shape pita bread, lightly toast and serve with red pepper hummus, which is usually orange in color.
jack-o-lantern VEGGIE TRAY
The easiest bet for a quick and healthy Halloween treat? You can’t go wrong with a veggie tray shaped like a jack-o-lantern. Use baby carrots as the base, and cucumber or celery to shape the mouth and stem. The eyes? Two round bowls of veggie dip.
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